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This Week in America's Test Kitchen: Chicken Pot Pie with Crumble Topping
Chicken pot pie always sounds homey, but this dish is a production. You have to cook and cut up a chicken, make a sauce, parcook vegetables, and all the while prepare, chill, and roll out pie crust. The folks at America's Test Kitchen wanted to streamline the dish and get it on the table in 90 minutes, tops. And they wanted a completely homemade pie (no prefab crust) full of tender, juicy chicken and bright vegetables. Watch the video here to see how they did it, and then visit America's Test Kitchen for the recipe (free registration required).This Week in America's Test Kitchen: Triple Chocolate Mousse Cake
Recipe research taught the cooks at America's Test Kitchen what they didn't want in their Triple Chocolate Mousse Cake: indistinguishable layers and texture, and a flavor so overpoweringly rich that it's hard to finish more than a few forkfuls. By finessing one layer at a time, starting with the dark chocolate base and building to the top white chocolate tier, the cooks at America's Test Kitchen aimed to create a triple-decker that was incrementally lighter in texture—and richness. Watch this video for step-by-step instructions or get the recipe at America's Test Kitchen (free registration required).This Week in America's Test Kitchen: Classic Roast Beef Tenderloin
To add flavor to this mild cut of beef, the cooks began with a simple technique that worked wonders: salting the tenderloin before roasting. And when searing the meat first resulted in unevenly cooked, gray meat, they found the trick was to reverse the process, roasting the meat first and then searing it on the stovetop. What it gave them was a roast with uniformly pink meat, a deep brown crust, and strong beefy flavor—a beef tenderloin worthy of its price tag. Watch this video for step-by-step instructions or get the recipe at America's Test Kitchen (free registration required).This Week in America's Test Kitchen: French Butter Cookies, Sables
Sablé is French for sandy, and during the holidays, these French butter cookies offer sophistication and style. That is, if you can capture their elusive sandy texture, which separates them from sturdy American butter cookies. Unfortunately, most of the sablé recipes that the cooks at America's Test Kitchen researched baked up without the delicate crumbliness that defines this cookie. To create the hallmark sandy texture of sablés—light, with an inviting granular quality similar to shortbread—it took some detective work. The answer was a common baking ingredient—with a not-so-common preparation—that gave their cookies the texture they wanted. Watch this video for step-by-step instructions or get the recipe at America's Test Kitchen (free registration required).This Week in America's Test Kitchen: Best Slicing Knives
The cooks at America's Test Kitchen knew what their ideal slicing knife would have: an extra-long blade that could slice through large cuts of meat in one easy glide, enough sturdiness to ensure a straight cutting path, and a round tip that wouldn't get caught in the meat mid slice. They narrowed the field to nine models for testing and sliced through fish and multiple cuts of meat. In the end, the three knives jockeying for the top spot all had something in common that the poorer performers didn't. Watch this video for more about their top picks, or read the full comparison on America's Test Kitchen (free registration required).This Week in America's Test Kitchen: Which Premium Butters Are Worth the Premium Price Tag?
Nobody ever waxed poetic about margarine, but boutique butters get gushing reviews, with raves over their "subtle tang" and "grassy'' notes. Some restaurant chefs even list on their menus which butter they use. Is there more to these butters than hype? To find out, the tasting panel at America's Test Kitchen tried seven premium unsalted butters (both cultured and sweet cream, as well as their favorite supermarket stick), both plain and in simple butter cookies. The tasters' preferences boiled down to a matter of culture—both geographically and scientifically. Watch the video above for more about these picks, or read the full comparison on America's Test Kitchen (free registration required).This Week in America's Test Kitchen: Slow-Roasted Turkey with Gravy
Roasting a whole turkey is a race to keep the white meat from drying out while the dark meat cooks through. So who says you have to roast it whole? The cooks at America's Test Kitchen envisioned a new Thanksgiving classic, one with ultra-moist meat, crisp, crackling skin, and a rich gravy—all achieved in only a few hours.This Week in America's Test Kitchen: Pumpkin Pie
One of the reasons people go overboard on the main dishes at Thanksgiving? Oftentimes, the desserts aren't worth saving any room for. Take pumpkin pie, for example. Too often, this holiday classic appears at the end of a Thanksgiving meal as a grainy, overspiced, canned-pumpkin custard encased in a soggy crust. The cooks at America's Test Kitchen set out to create a pumpkin pie recipe destined to be a new classic: velvety smooth, packed with pumpkin flavor and just enough fragrant spices. To do this, they concentrated the moist canned pumpkin, prebaked the pie crust, and relied on an unusual ingredient to boost the flavor. Watch the video here for step-by-step instructions or get the recipe at America's Test Kitchen (free registration required).This Week in America's Test Kitchen: Oven-Roasted Salmon
The ideal roasted salmon is moist, succulent fish encased in a crisp crust. The problem is that one usually comes at the cost of the other. To achieve this elusive combination, the cooks at America's Test Kitchen developed a hybrid roasting method for the fillets, preheating the oven to an extra-high temperature and reducing it considerably just before putting the fish in. The initial blast of high heat firms the outside of the salmon, while the interior gently cooks as the oven cools. And while salmon is rich and flavorful on its own, America's Test Kitchen's cooks came up with a simple and flavorful no-cook relish that uses citrus fruit to cut the fish's richness. Watch the video here for step-by-step instructions and then get the recipe at America's Test Kitchen (free registration required).Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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